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Creamy Avocado Tuna Salad

(15 reviews)
Creamy Avocado Tuna Salad
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 5
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Creamy Avocado Tuna Salad

Is it tuna salad, or guacamole? This tuna salad replaces most of the mayo with avocado. Out with the bad fats, in with the good!

Ingredients

2
cans (7 oz each) tuna, drained
1/2
red onion, finely diced
2
carrots, finely diced
2
celery stalks, finely diced
1
clove garlic, minced or grated
2
avocados
Salt, to taste
1
lemon
1
tablespoon mayonnaise

Directions

  • 1 Combine tuna, onion, carrots, celery and garlic in a medium-sized mixing bowl.
  • 2 Remove the avocado from the skin and mash. Salt and squeeze the juice of 1 lemon over the avocado right away to prevent browning. Add mayonnaise to bowl.
  • 3 Thoroughly mix ingredients together, and enjoy on a sandwich or in a salad.
  • 4 If you'll be saving any leftovers, be sure to press plastic wrap directly onto the surface of the tuna to prevent browning.
See Step By Step

Step By Step  

One of my most frequently asked questions as Internet food sensation The Food In My Beard (eye roll), is, “What do you eat when you’re NOT blogging?”

As prepared by The Food in my Beard,

I cook a lot of complex, heavy dishes on my website that are both time and stomach consuming. That is, they are not often healthy! When I am not blogging, I go for quick and easy meals—simple flavors and light dishes that fill me up without filling me out!

This Avocado Tuna Salad is something I have made at least twice a month for the past few years. Upon first glance you might think it is guacamole. In fact, when I was creating this recipe, I tried to merge guacamole with tuna salad. The avocado substitutes for the mayo to make the tuna creamy—avoiding the bad fats mayo brings to the table.

Avocado Tuna Salad recipe

Lots of good stuff in one big bowl! Now just mash it up.

Avocado Tuna Salad recipe

So tasty! I just might have to make a batch tonight.

Avocado Tuna Salad recipe

I usually make enough for dinner and then lunch the next day. Avocado has a reputation for browning, so make sure to put enough lemon juice in the recipe. Also, when you put it in the fridge, press the plastic wrap directly against the tuna to prevent air from getting at the avocado.

Avocado Tuna Salad recipe

Some balsamic vinegar, cucumbers, tomato, and lettuce make this a perfect meal!

Avocado Tuna Salad recipe

Dan Whalen has an Avocado Avocation on his blog The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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Tips  

This Avocado Tuna Salad is something I have made at least twice a month for the past few years. Upon first glance you might think it's guacamole. In fact, when I was creating this recipe, I tried to merge guacamole with tuna salad. The avocado substitutes for most of the mayo to make the tuna creamy, while minimizing the bad fats mayo brings to the table. I usually make enough for dinner and then lunch the next day. Avocado has a reputation for browning quickly, so make sure to add plenty of lemon juice to the recipe. Also, when you put it in the fridge, press the plastic wrap directly against the tuna to prevent air from getting at the avocado. Add this tuna salad to a sandwich with some balsamic vinegar, cucumbers, tomato and lettuce for a perfect meal. So tasty! I just might have to make a batch tonight.

Nutrition Information 
No nutrition information available for this recipe
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